ingredients:
4 c strawberries
3 c 1/2” pieces rhubarb
2/3 c sugar
1 tsp grated orange peel
1/4 c cornstarch
2 tbsp orange-flavour liqueur (optional)
orange shortbread crust
recipe:
rinse and hull strawberries. drain until dry on absorbent towels; cut berries in half. set aside 1 cup of berries for garnish.
in a 2- or 3-quart pan over medium heat, combine remaining strawberries, rhubarb, sugar, and peel. cover and stir occasionally until rhubarb is soft when pierced, about 5 minutes. blend 2 tbsp water with cornstarch; stir into rhubarb mixture, then stir over high heat until mixture reaches a rolling boil.
mix liqueur with rhubarb mixture, then spread into baked tart shell. chill until filling is cool and set, at least 1 hour; if made ahead, cover and chill up until next day. top with reserved whole strawberries. cut into wedges. makes 8 or 9 servings.
orange shortbread crust:
in a food processor or with your fingers, whirl or rub together 1 1/3 c all-purpose flour; 3 tbsp sugar; 1/2 c (1/4 lb)butter or margarine, cut up; and 1 1/2 tsp grated orange peel. add 1 large egg yolk; process or stir with a fork until dough holds together. press evenly over bottom and up sides of an 11-inch tart pan with removable bottom. bake in a 325 degree oven until golden, 25 to 30 minutes; cool.
